I’ve been on a mission to find new and exciting new dishes to cook for dinner. My boyfriend and I are both trying to eat a little more healthier. He started a new job last week, and since I work out of my home, I don’t have a lot of time to spend preparing a big meal. So I thought I’d start utilizing my slow cooker again.
Monday’s dinner was Pork Tenderloin & Black Bean Chili.
It took very few ingredients, very little time to prepare and it turned out DELICIOUS!!
Here’s the recipe:
- Pork tenderloin – 1 -2 lbs
- Black beans – 45 Ounce, drained, rinsed (about 3 cans)
- Chunky salsa – 16 Ounce
- Chicken broth – 1/2 Cup (I added one whole small can)
- Green pepper – 1 Large, chopped (optional)
- Onion – 1 Large, chopped (optional)
- Ground cumin – 1 Teaspoon
- Dried oregano – 1 Teaspoon
- Chili powder/Paprika – 2 Teaspoon (I used chili powder)
We do not like cooked pepper or onions, so I omitted this from the recipe.
Just throw all the ingredients into the slow cooker and cook on low for about 8 hours. Right before it’s time to serve, take out the pork tenderloin with tongs, and shred it, and then place it back in the crock pot and stir it all together. I actually did this a few hours before it was time to eat – it made the meat SO tender and flavorful. But you can do this right before you serve if you’d rather. It was actually more brothy than the picture shows – I just took a picture of my bowl and I didn’t add any extra broth. The more meat you put in though, the more broth it will soak up.
You can also add some sour cream and diced tomato to your serving bowl if you’d like. My boyfriend added a little sour cream and shredded cheese!
Enjoy! And if you try this recipe, let me know what you thought of it!